Dried plums and red onions are reduced to a savory, rich marmalade to complement a tender slice of roast beef.

  • 30 to 45 minutes
  • Makes 10 servings

Red Onion & Dried Fruit Marmalade


  • 1 tablespoon butter
  • 3 cups thinly sliced red onions
  • 1/2 cup dry red wine
  • 1/4 cup chopped pitted dried plums
  • 1/4 cup fig preserves
  • 1/4 cup red wine vinegar
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon salt


  1. Heat butter in a 12-inch nonstick skillet over medium heat until hot.  Add onions, cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally.  Stir in wine, plums, preserves and vinegar, cook about 5 minutes or until liquid is evaporated and marmalade thickens and turns dark, stirring occasionally.  Remove from heat; stir in thyme and salt.  Cool slightly and serve warm.

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